Sunday, March 21, 2010

Rock Cornish Game Hens


6 game hens
Lemon Juice
Salt
Bacon
Stuffing:
1 cup uncooked brown rice
2 2/3 cup water
1 teaspoon salt
1 Tablespoon butter
½ cup celery-chopped
1/3 cup parsley-chopped
½ cup water chestnuts
1 can mushrooms
6 Tablespoons butter
1 teaspoon salt
½ teaspoon marjoram
½ teaspoon thyme
Bring water to boil. Add rice, salt and butter. Cook over low for 40-45 minutes. Sauté celery, onion, parsley, water chestnuts, and mushrooms in butter for 5 minutes. Add rice.  Season with salt, marjoram and thyme.  Stuff hens. Lay slice of bacon over birds. Roast uncovered for 1 ½ hours or until tender. Note-Roasting bags can be used. 

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